Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Thai rice balls
 
 
5 ServingsPTM30 min

Thai rice balls


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the rice and let it cool down.
  2. Allow the spinach to shrink for 2 minutes in boiling water with salt. Drain, rinse cold water and drain well. Press out the moisture and finely chop the spinach.
  3. Heat the olive oil and fry the shallots and garlic.
  4. Add the chicken fillet and stir-fry for 5 minutes. Scoop the mixture out of the pan and let it drain in a colander covered with kitchen paper and cool.
  5. Halve the lemon. Grate one teaspoon of one half of the peel and press half. Divide the other half of the lemon into pieces and set aside.
  6. Mix the shallot mixture, lemon zest, 1 tablespoon of lemon juice, spinach, salt and freshly ground pepper through the rice.
  7. Split the eggs. Beat the egg yolks and scoop them through the rice. Mix well and form with your hands, greased with a few drops of olive oil, firm balls as big as a walnut.
  8. Place them next to each other on a plasticized foil tray and put them in the refrigerator for 20 minutes to make them firm.
  9. Beat the egg whites with salt and freshly ground pepper in a deep plate and place the bread crumbs in another deep plate. Heat the frying oil to a maximum of 180 ° C.
  10. Roll the balls first through the egg white and then through bread crumbs. Fry them in the hot oil for 5-6 minutes.
  11. Stick them to a stick and serve warm with the lemon slices. Tasty with a sweet chili sauce.


Nutrition

635Calories
Sodium0% DV0g
Fat54% DV35g
Protein54% DV27g
Carbs17% DV50g
Fiber0% DV0g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading